There’s a reason fine dining is so highly regarded – because creating beauty from simplicity is hard. We all know how to whip up a beautiful mess, but a minimalist fine dining experience is truly an art form to be applauded. That said, it doesn’t mean we shouldn’t try. Simplicity may be hard, but it’s not impossible. So let’s get stuck in to some top shelf tucker.
This week’s inspiration was the elegant and timeless cutlery by Robert Welch, which to me screamed white linen napery, delicately placed cuisine, and maître d’s at ten paces. While none of us are going to be opening a Michelin star restaurant any time soon, sometimes it can be fun to up our culinary game and try to impress our friends and families with some high society fare.
The good news is, this recipe is actually very simple and easy to cook at home. This chocolate lava cake is a winner of a dessert – who doesn’t love an oozing chocolate centre. I accompanied it with a toffee praline but ice cream would also work well. Bon, as they say, appetit!
225 g dark cooking chocolate
250 g butter
½ cup plain (all-purpose) flour
1 ½ cups icing sugar
3 large eggs
3 eggs yolks
1 tsp vanilla extract
Preheat the oven to 220 degrees Celsius.
Grease 6 ramekins with butter and dust with flour.
Melt the chocolate and butter in the microwave or in a double boiler. Sift the sugar and flour into the chocolate mixture. Stir in the eggs and the yolks and mix till smooth. Stir in the vanilla and divide the batter evenly amongst the baking cups until each is about ¾ full. Place in the oven and bake for 12 minutes. The edges should be firm but the centre will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
When you cut into the cakes they should have a nice oozy centre. Serve with ice cream or cream.